Greetings:
Re:docket No. 2005N-0279
I am righting as a concerned citizen who also suffers from Celiac Disease. Currently, the labeling of food makes it very difficult to avoid gluten which causes severe illness. Our standards for GF qualification and labeling must be adequately changed. This will not only add to the quality of life of those who suffer from this disease but will also reduce work loss due to this serious illness.
It is my understanding that GF foods in Canada are tested to 20 parts per million (ppm). That would be a more reasonable standard than what we now have. The important thing is that we should be able to easily identify the foods that are safe for consumption and the standard should be set at a level that is safe. Therefore the label should indicate if the food is naturally GF or rendered GF and to what ppm it has been tested and by what method.
Thank you for your consideration of this very important matter.
Sincerely,
Dr. Sally Littleton
1219 Anderson Road
Traverse City, MI 49686